Öztürk, Mustafa, and Büşra Gülşah Güncü. 2021. “Effect of Brine Calcium Concentration on the Surface Solubilization and Texture of Fresh Perline Mozzarella Cheese”. Turkish Journal of Agriculture - Food Science and Technology 9 (4):650-54. https://doi.org/10.24925/turjaf.v9i4.650-654.3764.